Holiday Stuffing Recipe
Ingredients
| Long grain rice package | 2 | |
| Water | 4 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Carrots | 2 , diced | |
| 1/2 lb. brown and serve pork-sausage links, sliced | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery leaves | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
Directions
Cook contents of rice and seasoning packets with water, butter or margarine and diced carrots according to package directions.
In a large skillet, brown pork-sausage-link slices.
Add onion, celery leaves and mushrooms.
Cook 3 minutes.
Toss rice gently with pork-sausage mixture to mix well.
Use about 1/2-cup rice mixture per pound of bird.
Makes enough to stuff one 8 to 10-lb.turkey, or two 4-lb.ducklings, or one 6-lb.capon, plus extra to bake and serve separately.
In a large skillet, brown pork-sausage-link slices.
Add onion, celery leaves and mushrooms.
Cook 3 minutes.
Toss rice gently with pork-sausage mixture to mix well.
Use about 1/2-cup rice mixture per pound of bird.
Makes enough to stuff one 8 to 10-lb.turkey, or two 4-lb.ducklings, or one 6-lb.capon, plus extra to bake and serve separately.
Chef
